Peppermint Cheesecake Brownies (Peppermint Brownies)

Peppermint Brownies are a must make recipe for Christmas! Holiday baking has never been so easy or delicious. Peppermint, cheesecake, and chocolate is a tasty combination. These cheesecake brownies are the perfect Christmas brownies, but I make them year round. They’re amazingly delicious!

Peppermint Brownies

Peppermint Brownies are the perfect festive treat for Christmas. I can’t get enough of these easy Peppermint Cheesecake Brownies, no matter what time of year it is!

These cheesecake brownies are the perfect mix of two amazing desserts, and nothing says Christmas quite like peppermint. They are truly the best Christmas brownies ever.

If you’re looking for the perfect Christmas brownies, look no further! These Peppermint Cheesecake Brownies are exactly what you need!

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

By submitting this form, you consent to receive emails from The Cookie Rookie.

Cheesecake Brownies

I had a bit of inspiration for these Peppermint Cheesecake Brownies. I adapted this delicious recipe from the ridiculously amazing site, Chocolate Chocolate and More.

If you’re looking for a baking recipe, that is the site to check first. Joan’s Brownie Bottom Cheesecake Bars were calling my name and I knew I had to give them a try! I’m pretty proud with what I came up with. The perfect Christmas dessert recipe!

Love peppermint? Try our Slow Cooker Peppermint Hot Chocolate, Spiked Peppermint Eggnog Ice Cream, or our Peppermint Ice Cream Brownie Bars!

Best Christmas Brownies

In all my years, I’ve never seen such a perfect Christmas brownies recipe! I mean, Peppermint Brownies were made for the festive season, and I’m so excited to serve these on the big day. The mix of mint and chocolate is just so good!

These Peppermint Cheesecake Brownies are also delicious year-round. You could substitute so many different flavors for the cheesecake layer, making this a must-make for every occasion. I would love to hear your creative adaptations!

How to Make Peppermint Brownies

These Peppermint Cheesecake Brownies are so much easier than you think. Remember who you’re dealing with here: if I’m sharing them, it’s because they’re easy!

If you really want to make them simple, you could also use a boxed brownie mix instead of making the brownie layer from scratch. Whatever works for you! We’ll be using a 9×13 baking dish for this recipe (lined with parchment paper or sprayed with non-stick spray).

Here’s a quick overview of how to make Peppermint Brownies:

Brownie Layer

1. Combine eggs, sugar, butter, and vanilla.
2. In another bowl, combine flour, cocoa, baking powder, and salt.
3. Combine the egg mixture and the flour mixture, then stir in the peppermint chips.
4. Pour peppermint brownie batter into baking dish and spread into an even layer.
5. Bake for 20 minutes at 350°F.

Cheesecake Layer (make this while brownies are baking)

1. Use a stand-up mixer to beat cream cheese until smooth.
2. Add in sour cream, lemon juice, peppermint extract, and sugar, and beat until combined.
3. While mixer is still on, add eggs in one at a time.
4. Then stir in peppermint baking chips (or crushed candy canes).

Assemble Brownies

1. Once brownies have baked for 20 minutes, spread the cheesecake mixture on top of the brownie layer, and top with a layer of peppermint baking chips.
2. Return peppermint brownies to the oven and bake another 30-35 minutes.
3. Let them cool completely after cooking, and then place them in the refrigerator to chill for about 2 hours before serving.

Serving the peppermint cheesecake brownies cold really adds to that cooling effect from the peppermint, which make them extra delicious. Mint chocolate everything just tastes better chilled!

Check the recipe card for full detailed instructions and WATCH the VIDEO to see it in action.

Do you need to refrigerate cheesecake brownies?

Yes, you should keep these in the refrigerator both before and after serving. Let them sit in there until you serve to get that chilled effect. You should also store leftovers in there since these are half cheesecake.

Finally, the ultimate Christmas Brownies! I love these Peppermint Cheesecake Brownies so much, and I just know you guys will too. So get to baking and enjoy your Christmas!

Watch the Video and See the recipe card for How to Make Peppermint Brownies. Enjoy!

If you like these peppermint brownies, try these other Christmas dessert recipes:

• Chocolate Pecan Pie
• Cream Cheese Brownies
• Apple Pie Cupcakes
• French Silk Pie Recipe
• Chocolate Spritz Cookies
• Soft Gingerbread Cookies with Rum Glaze
• Snowball Cookies
• Hot Chocolate Bread Pudding

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Recipe Card

Peppermint Cheesecake Brownies (Peppermint Brownies)

4.61 from 51 votes

Prep: 15 minutes mins

Cook: 50 minutes mins

Chill Time: 2 hours hrs

Total: 3 hours hrs 5 minutes mins

Servings: 24 brownies

Author: Becky Hardin

Print Rate Pin

Homemade peppermint brownies are topped with a layer of peppermint cheesecake for a creamy, chocolate-y dessert.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Stand Mixer

Ingredients 

1x2x3x

FOR THE BROWNIE LAYER (SEE NOTE)

• ▢ 4 large eggs 200 grams, room temperature
• ▢ 2 cups granulated sugar 400 grams
• ▢ ¾ cup unsalted butter 170 grams, melted (1½ sticks)
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 1½ cups all-purpose flour 180 grams
• ▢ ⅓ cup unsweetened cocoa powder 28 grams
• ▢ ½ teaspoon baking powder 2 grams
• ▢ ¼ teaspoon kosher salt
• ▢ ½ cup peppermint crunch baking chips 85 grams (or crushed candy canes)

FOR THE PEPPERMINT CHEESECAKE LAYER

• ▢ 16 ounces low-fat cream cheese 454 grams, room temperature (2 bricks)
• ▢ ¼ cup sour cream 57 grams, room temperature
• ▢ ½ cup granulated sugar 100 grams
• ▢ ½ tablespoon fresh lemon juice 7 grams, from ¼ lemon
• ▢ 1 teaspoon peppermint extract 4 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 1½ cups peppermint crunch baking chips 255 grams (or crushed candy canes), divided

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper or spray with nonstick spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs sugar, butter, and vanilla together. Stir until completely combined.
  4 large eggs, 2 cups granulated sugar, ¾ cup unsalted butter, 1 teaspoon pure vanilla extract
• In a separate bowl, combine the flour, cocoa, baking powder, and salt.
  1½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon kosher salt, ⅓ cup unsweetened cocoa powder
• Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in the peppermint chips.
  ½ cup peppermint crunch baking chips
• Pour the brownie mixture into your baking dish. Smooth out the top and spread the mixture to the edges.
• Bake for approximately 20 minutes. This won’t fully cook the brownies, but a film will begin to bake on top.
• While brownies are baking, prepare the cheesecake layer.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add in the sour cream, sugar, lemon juice, and peppermint extract. Beat until fully combined.
  16 ounces low-fat cream cheese, ½ cup granulated sugar, ¼ cup sour cream, ½ tablespoon fresh lemon juice, 1 teaspoon peppermint extract
• While the mixer is on, add the eggs one at a time. Beat fully in between each egg. Add in ½ cup peppermint crunch baking chips and stir until just combined.
  2 large eggs, 1½ cups peppermint crunch baking chips
• Pour the cheesecake mixture on top of prebaked brownie bottom, smoothing to completely cover the brownie layer. Top with the remaining 1 cup of peppermint crunch baking chips, making a solid layer of the chips if possible.
• Place the baking pan back in the oven and bake for 30-35 minutes, until the center no longer wobbles and the edges are slightly browned.
• Remove from oven and let cool completely.
• Once cool, place in the refrigerator until serving, at least 2 hours. Cut and serve!

Becky’s Tips

• Brownie Layer: If you’re in a time crunch, you can use boxed brownie mix in place of homemade brownies. Simply add ½ peppermint crunch baking chips to prepared boxed brownie mix.
• To crush candy canes, place whole candy canes in a sealed Ziplock bag and crush with a rolling pin.

Storage: Store peppermint cheesecake brownies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Serving: 1brownieCalories: 331kcalCarbohydrates: 41gProtein: 5gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 73mgSodium: 133mgPotassium: 96mgFiber: 1gSugar: 33gVitamin A: 364IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!